A delicious and healthy soup with a personalized level of heat.
1/2sweet red pepper
salt and pepper to taste
10ozcanned Rotel diced tomatoes with green chilies
15ozcanned black beans
12grape tomatoes, or 2 roma
4cupschicken broth or 1 900 ml carton
1 1/2cupschopped cooked chicken
large handful fresh chopped cilantroreserve some for garnish
fresh chopped cilantro
shredded sharp cheddar cheese
diced green onion
Heat olive oil in large stock pot over medium heat. Sauté onion until golden. Add minced garlic, minced red pepper, chopped jalapeño, cayenne pepper, cumin, salt and pepper. Sauté a minute or so until fragrant. To reduce heat from jalapeño, remove seeds and membrane if desired.
Add stewed tomatoes, fresh tomatoes, rinsed and drained black beans, chicken stock, wine and chopped chicken. Rinse and chop cilantro and add to soup, saving some for garnish. Simmer for 10-15 minutes.
Heat oven to 350 degrees. Cut flour tortillas into thin strips, then cut into 2-3 inch pieces. Arrange on a dry sheet pan so none are overlapping. Bake 7-8 minutes, turning over half way through or use convection bake setting.
Serve soup with a spoonful of sour cream, shredded cheddar, cilantro, green onion and toasted tortilla strips. Add fresh cracked black pepper if desired.For extra extra heat, add a hit of Sriracha sauce.